4 ears chicken drumettes
2 teaspoons vegetable oil
1 medium orange, peeled, segmented and sliced
1 medium yellow onion, peeled and chopped
2 tablespoons honey
2 tablespoons vegetable oil
1 cup sliced fresh mushrooms
2 cloves garlic, minced
2 cups water
1/2 cup chopped fresh mushrooms
1 (7 ounce) can Chinese five spice cooking wine
3 tablespoons honey
2 tablespoons vegetable oil
2 teaspoons soy sauce
2 teaspoons white sugar
2 tablespoons vegetable oil
2 teaspoons vegetable oil
Heat oil in a large skillet over high heat.
Place drumettes in skillet, brown on both sides, about 2 minutes. Transfer skillet to a large bowl to drain. Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Saute chicken drumettes about 5 minutes on each side, mixing well with pan juices.
Fill drumettes with water and 1/2 cup chopped mushrooms. Add chicken drumettes, onion, honey, olive oil and wine, stirring together. Reduce heat to low, and stir in brown sugar, soy sauce and white sugar.
Bring skillet to a steady boil, then add chicken drumettes. Reduce heat to low, and cook about 5 minutes on each side, checking chicken drumettes every 5 minutes.
Stir in the white sugar, soy sauce and oil. Bring to a slow boil, stirring frequently. Reduce heat, and simmer about 1 minute, adding more water and water if necessary, to make 1/4 cup of a chicken drumette. Remove drumettes from skillet and place drumettes on to hot grill. Cook until drumettes are no longer pink, about 5 minutes. Garnish with mushrooms and fresh parsley and serve.